Special equipment- mini muffin tin
Preheat the oven to 350 degrees F.
Combine the crushed chocolate wafers and the melted butter.
Place a tightly packed teaspoon of the wafer mixture into each
mini-muffin cup and press down firmly.
In a food processor combine the ricotta cheese, cream cheese,
1/4 cup of the sugar, half of the orange zest, and the egg. Blend
until smooth. Lightly grease the sides of the mini muffin tin with
butter. Fill the cups with about 1 1/2 tablespoons of the
cheesecake mixture. Place the mini muffin tin in a baking dish
and pour enough hot water in the baking dish to come halfway
up the sides of the mini muffin tin. Bake for 25 minutes. Transfer
the mini muffin tin to a wire rack and let cool for 30 minutes.
Refrigerate for 15 minutes. Use a small knife to gently pop the
cheesecakes out of the cups.
Just before serving, combine the remaining orange zest with the
remaining 2 tablespoons of sugar.